You have (or at least should) to filter your oil anyways, so external storage isn't really an extra step is it if you don't return the oil. I doubt if you have automated or external pump filtration if you're running a food truck concession.

You might consider adding a dollup of a seasoned ground beef to your deep fried mashed potato balls forming a ground meat core inside. Dip the ball into some egg wash and roll in cracker meal b4 deep frying. You can't walk more then 100 feet in this town without finding somebody selling these from a window or concession.

one of the vendors i know in my area has a fryer on her truck. she had a lid custom made with a VERY TIGHT heat sensitive seal with a suitcase latch installed. She never spills a drop and said it wasn't very expensive to have made.

one of the vendors i know in my area has a fryer on her truck. she had a lid custom made with a VERY TIGHT heat sensitive seal with a suitcase latch installed. She never spills a drop and said it wasn't very expensive to have made.

I thought about that. I think I may go with a small electric counter top fryer since I will only be frying 2 items versus a full size 40lb commercial fryer.

I have a special "can " made by mirro i think?? i got a filter for it i'm trying to find the paper work so i can pass along the info. it holds all my oil and the filter just hooks on to the can i drain oil right into it then put the locking lid on the can and stow it under my grill no waiting for oil to cool off.. i do put a cardboard under the can to help protect the floor. never had any problems

one of the vendors i know in my area has a fryer on her truck. she had a lid custom made with a VERY TIGHT heat sensitive seal with a suitcase latch installed. She never spills a drop and said it wasn't very expensive to have made.

I thought about that. I think I may go with a small electric counter top fryer since I will only be frying 2 items versus a full size 40lb commercial fryer.

Thanks for all the feedback.

That may be the best choice for you unless you plan to expand your fried options down the road. Plus, it won't take you nearly as long to get your oil up to proper temps while you set up.

one of the vendors i know in my area has a fryer on her truck. she had a lid custom made with a VERY TIGHT heat sensitive seal with a suitcase latch installed. She never spills a drop and said it wasn't very expensive to have made.

I thought about that. I think I may go with a small electric counter top fryer since I will only be frying 2 items versus a full size 40lb commercial fryer.

Thanks for all the feedback.

That may be the best choice for you unless you plan to expand your fried options down the road. Plus, it won't take you nearly as long to get your oil up to proper temps while you set up.

Fried foods are popular, profitable and an easy add on sale (fries with that?). I'd think twice before losing the fryer.

I'd also not worry about having only two fried items. The garlic fries side order sales alone, should more than justify the additional cost of the fryer. Too many fried items would back up production.

The problem with the small counter top fryers is that they don't recover to proper temperature as quickly when the basket is lowered with cold or frozen product. This results in poorer frying and slower cooking times. Unless you don't anticipate rushes, I'd go with a full fledged commercial fryer. Only 18" more hood, which in the overall cost of the truck shouldn't add that much.

one of the vendors i know in my area has a fryer on her truck. she had a lid custom made with a VERY TIGHT heat sensitive seal with a suitcase latch installed. She never spills a drop and said it wasn't very expensive to have made.

I am very interested in the custom lid idea. Do you know where she got it made? Thanks!

I, also, really wish I had a fryer. For me, though, it would cost too much to add since I'd have to expand my vent hood AND add an ansul system (which is very pricy). A countertop unit is a no-go in MA because of the fire suppression system requirements.

Everything I do is fried. I wouldn`t dare have an electric fryer near me. Recovery too slow. If you ever get a line, that tinker-toy volt burning fryer will never keep up. I do 2 items also, funnel cakes and ribbon fries. Sometimes chicken on a stick. Good luck.

Everything I do is fried. I wouldn`t dare have an electric fryer near me. Recovery too slow. If you ever get a line, that tinker-toy volt burning fryer will never keep up. I do 2 items also, funnel cakes and ribbon fries. Sometimes chicken on a stick. Good luck.

I have been searching for this fryer lid all day long, I see many mentions of the lid but no one posts sources for the lid or pictures. Any help in this area. I have 2 deep fryers and I need to prevent spillage

Oqanani, I bought mine from Restaurant Equippers in Southfield, MI. I know that a bit far from you so check their website. They may offer shipping. It fits directly over the fryer but its not real snug. I'm still trying to figure what I can do to prevent it from moving.

I had one made at Rose Manufacturing in Hunt Valley Md, took about 2 weeks, they are really busy, cost me about $90 I think. My fryer is weird and has handles to remove the tub so my lid has open holes, ( the grease still flys out of it, but it's kept to a minimum. The best way to look at it is if any spills behind my equipment, I'm sure to not have any rust on my metal floor if it seeps through the tile b/c it will be well lubricated. Plus the previous owner had holes drilled in the floor for ( what I assume was to spray down the inside of the truck ) so they come in handy. I'll always know if any spills get too bad b/c the oil drains out from the truck and it's easy to spot. I will have to get gaskets made to make the seal better, but right now i'm too busy trying to get the truck stable and I am about to sign a contract with Street Eats for one of their locations. So if I am in fact stationary I wont really need the lid anyways... but please feel free to ask any questions you may have. I'll answer to the best of my knowledge